Well, last week we did JO's Mothership Lamb Roast. Leftovers became Lamb Pastilla and Lamb burritos. Leftovers were not as much as the pork roast.
Funnily enough the weekly grocery spend was not very big last week due to using leftover roast chicken from Christmas and the carcass in a risotto from Jamie's book and some leftover pork becoming a stir fry. I have one chicken carcass left in the freezer but all the other leftovers have been used up now. Still, it did make a huge difference to the bill having 2 meals here already.
This coming week I am trying the beef roast but I have found out that beef brisket is not a common cut in Australia at the butchers. Apparently it is meat just off the outside of the ribs and is usually made straight into sausages. The old duckies would roll it, corn it and roast it but there aren't too many requesting it anymore. I have found a local butcher who will cut it for me and will cost me $8.99/kg. I think I will make friends with him and get all my roasts through him. Jamie actually suggests this as a good way to know what is cheap to buy and how to best cook it.
I would normally cook my roast on Saturday night so that hubby can have a roast roll for lunch on Sunday but it has been stinking hot so I will do it tomorrow when, hopefully, it is cooler. A little bit!
Best wishes
Jen
Saturday, January 18, 2014
Tuesday, January 7, 2014
Cooking with Pork Roast leftovers
I am trying more of Jamie Oliver's ideas from "Save with Jamie".
Last Sunday I cooked his Pork Mothership Roast. I used a leg instead of a shoulder so it didn't take quite as long to cook, thank goodness I was checking it regularly.
There has been a huge amount of leftover meat. So far we have had BBQ Pulled Pork with Waffles and Slaw. Well, I changed the waffles to a slab of toasted sour dough bread, but otherwise the only other change I made to his recipe was to reduce the chilli factor. There aren't too many chilli fans here. The kids didn't like the slaw at all. I wasn't surprised, after all cabbage, mint and chilli aren't common ingredients in our meals. I loved it. There was a good amount of leftover slaw so I have been adding it to any meal I can for myself. It was great on a sandwich with onion relish and corned silverside.
Today we tried Banh Mi rolls. Again on sourdough but that was too "chewy" for most of us. The normal bread was much better. The surprise here was the pate on the bread. No one liked pate on its own but were okay with it in their sandwich. When reheating the pork Jamie would have had us add chilli but I added a dash of sweet chilli sauce instead. Even then there were runs for water and dollops of sour cream added. lol Definitely not a family used to lively food.
There is still a good amount of slaw left as well as almost 1kg of pork. Dh and I have decided we will cut up the pork, add some egg noodles and the slaw and put it inside a pastry shell along the lines of pasties or peroshki. We figure that they can then go in the freezer for reheating on those days we get stuck. If there is still pork left after that I am thinking of trying this recipe for Jhal Farazi.
My goodness, these roasts go a long way. Think about it though, I am paying less or the same price per kg as mince but not having as much fat and for my carnivores the meat stays more obvious. :-)
Best wishes
Jen
Last Sunday I cooked his Pork Mothership Roast. I used a leg instead of a shoulder so it didn't take quite as long to cook, thank goodness I was checking it regularly.
There has been a huge amount of leftover meat. So far we have had BBQ Pulled Pork with Waffles and Slaw. Well, I changed the waffles to a slab of toasted sour dough bread, but otherwise the only other change I made to his recipe was to reduce the chilli factor. There aren't too many chilli fans here. The kids didn't like the slaw at all. I wasn't surprised, after all cabbage, mint and chilli aren't common ingredients in our meals. I loved it. There was a good amount of leftover slaw so I have been adding it to any meal I can for myself. It was great on a sandwich with onion relish and corned silverside.
Today we tried Banh Mi rolls. Again on sourdough but that was too "chewy" for most of us. The normal bread was much better. The surprise here was the pate on the bread. No one liked pate on its own but were okay with it in their sandwich. When reheating the pork Jamie would have had us add chilli but I added a dash of sweet chilli sauce instead. Even then there were runs for water and dollops of sour cream added. lol Definitely not a family used to lively food.
There is still a good amount of slaw left as well as almost 1kg of pork. Dh and I have decided we will cut up the pork, add some egg noodles and the slaw and put it inside a pastry shell along the lines of pasties or peroshki. We figure that they can then go in the freezer for reheating on those days we get stuck. If there is still pork left after that I am thinking of trying this recipe for Jhal Farazi.
My goodness, these roasts go a long way. Think about it though, I am paying less or the same price per kg as mince but not having as much fat and for my carnivores the meat stays more obvious. :-)
Best wishes
Jen
Subscribe to:
Posts (Atom)
